How to Make the Only Pie Crust You’ll Ever Need

I don’t know about you, but I’m not a huge fan of pie. Shocker, right? The only way I’ll eat it, is if the crust is superb. I’ll eat graham cracker crust or buttermilk pie’s buttery, thin, crumbly crust though.

It wasn’t until I was tasked with making my boyfriend some buttermilk pie, that I started experimenting with different pie crusts. Then I found the trick – vodka!

Vodka creates a flaky crust worthy of a Blue Ribbon. If you’re a fan of flaky crust, you’ll want to hang on to this recipe.

Start by preparing your ingredients. You’ll want to take your cup of unsalted butter and cut it into small cubes. These cubes are going to be combined with the flour and salt to create a crumbly dough.

After your butter has been cut into chunks, place your flour, salt, and half your butter chunks into a food processor and pulse.

After you’ve pulsed half your butter chunks, incorporate the rest of your butter chunks and pulse until chunks are pea-sized. Then, you’ll want to add your vodka and ice water to the mixture and pulse again until crust becomes crumbly.

Once crust has a crumbly consistency, split dough into two chunks, roll into balls, cover with saran wrap, and place in refrigerator for 1 hour.

After dough has been refrigerated for one hour, take dough out and roll into two separate dough circles. One should be approximately 13 inches and the other one should be 10 inches.

Once dough is rolled, it is ready to be placed into your pie pan and filled with your favorite filling! I love using this dough for pot pie. Brush it with an egg and milk mixture and it creates the most beautiful, golden top.

That’s it! Pie making at it’s best! I hope you enjoy it as much as my family and I do.

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The Only Pie Crust You'll Ever Need

If you're looking for a flaky, flavorful, meld-to-your-filling pie crust, this is what you've been looking for! It's the only recipe I use!

In a food processor, combine the flour and salt. Then, add half the butter chunks. Pulse until butter starts to combine with flour and salt. Then, add remaining butter chunks. Pulse again until butter chunks are pea-sized. Add vodka and ice water and pulse again until dough has crumbly consistency.

Remove dough from food processor, roll in a ball, and cut in half.

Roll each half into balls and wrap individually in saran wrap.

Place both dough balls in the refrigerator for 1 hour.

After refrigeration, remove dough and roll out on lightly floured surface. If dough is too crumbly, add a small amount of water. If dough is too wet, add a bit more flour.

Roll one ball into a 13 inch circle and the other into a 10 inch circle.